Manufacture of cattle food.



. 17o Drawing.

AUGUSTE ROBEBTI, OF WAREMME, IBELGIUIVJI.

MANUFACTURE OF CATTLE FOOD.

To all whom it may concern:

Be it known that I, Auousrn ROBERTI, of Waremme, Liege, in the Kingdom of Belgium, have invented new and useful Imrovements in the Manufacture of Cattle i oomfor which application has been made "in Belgium May 23, 1911; Great Britaln,

May 29, 1911; France, May 30, 1911; Italy, June 3, 1911; Spain, June 7 1911; Germany, June 8, 1911; Hungary, June 9, 1911, and of which the following isa specification. i

This invention relates to a process of manufacturing dry molasses-straw without using a drying .kiln, the said process difiering completely from ordinary methods of manufacture of this food for cattle.

Molasses -straw is "generally obtained simply by causing the molasses to be absorbed in its ordinary state by cut straw or chaifthe percentage of molasses to be used being limited by the absorbing power of the said straw. This mixture contains thus about 20-25% of water, and with such a proportion of water it cannot be kept. In

. order to make it keep well, it is necessary to dry the mixture in some drying apparatus, but as apparatus of that kind are very ineflicient, difiicult to work, costly to install and yet give a very irregular drying in view of the nature of the product, the product thus obtained cannot be kept satisfactorily or put in sacks.

The process according to this invention does not operate simply by absorption, but by solid incorporation and crystallization of the molasses betweenthe cells in the straw used.

By way of example, the process according to this invention may be carried out in the following manner. On the one hand, the straw is not merely cut up, but ground and shredded, so as to offer to the molasses 'the'greatest possible area of contact and penetration. The straw thus prepared is submitted to high temperature in a suitable apparatus. On the other hand, molasses which is too liquid in its natural state forgiving the result desired, is superheated and almost completely dehydrated in a suitable apparatus and thus concentrated and 7 dried to the extent required by the new Specification of Letters Patent.-

Patented Jan. 30, 1912.

Application filed June 28, 1911. Serial No. 635,818.

process. The molasses thus superheated and supersaturated, is projected in the most finely divided drops possible on the straw prepared as hereinbefore stated, in a suitable heater-mixer. The incorporation of the straw takes place at once. A few minutes stirring is sufiicient to insure its complete penetration, and the product escaping from the apparatus becomes dry on cooling to the atmospheric temperature, without further desiccation so that it .can be put in 1s first submitted to atreatment which-de,

prives it of water, supersaturates and superheats it, which treatment is indispensable for obtaining the thorough penetration desired, without the sweating of the liquid molasses out of the straw, so that a dry product is obtained which can be put into sacks and kept. This product is thus obtained directly in a sufficiently dry state, without requiring any subsequent drying. The preliminary-treatment of molasses before its incorporation into the straw, leaves to the said molasses only the quantity of water strictly necessary to enable it to become crystallizedafter penetration into the cells of the straw.

7 What has been said with reference to straw, is obviously applicable to any other materials that can be used for the manufacture of molasses-products, either peat,

forage, chaff, waste grain and seeds, residue of oil mills, malt works, starch works, etc., brewery and distillery wastes.

It is obvious that, without departing from the spirit of the invention, the molasses can be replaced by any other sugar product such as syrup from sugar mills or refineries, raw or purified beetroot or cane juice, and in that way sugared dried straw or similar forage which can be kept for an indefinite time and immediately put into sacks is obtained, by intercellular incorporation and crystallization without the use of a mechanical drier. j

The point at which the treatment of molasses or syrup should bestopped, must be determined in each case by'practical experience- It varies in fact according-(a) to the composition'of the mdlasses or syrup, (6) to the richness in sugar that it is desired to obtain, a) to the nature of the product employed, (d) to the proportion of water to be obtained for the manufactured product. v t

Finally, the process described in which it is 'no longer necessary to take into account the absorbing power of the material used,

. enables products to be obtained with any sitated the use of proportion of molasses ,or sugar. This result is very important. It is known in fact that the ordinary process by simple absorption of molasses in its ordinary state necespeat moss as having the maximum power 0 absorption for the molasses, although the said moss has no feed- .ing valueQfjThe process described makes it possible to manufacture dry molasses-straw which can be kept and put into sacks, with 80% of. molasses, and more, that is to say, with as great a proportion of molasses as peat,wh1ch result cannot be obtained with straw by sim le absorption of molasses without prelimlnary treatment.

, If the present process is applied tothe peat-moss, instead of straw, 110-120% of molasses in its ordinary state can be used, and a product obtained containing up to 55% of sugar. In that way, a means is obt'ained for transporting dry molasses in bags or loose without any leaking or sweating, without heating or fermentation, with a reduction of 10-20% on the weight car ried, which is of great importance.

I claim- 1. Process for the manufacture of cattle food, which consists in comminuting a suit-' able absorbent fibrousmaterial, "then heating a syrup so as to leave only the quantity of water therein necessary to enable the syrup to become solidified after its .subsequent penetration into the cells of the said fibrous material, and then projecting the said heated'fsyrup into contact with said fibrous material soas' to cause it to ,pene trace the cells of the fibrous material, the product becoming dryon cooling to atmosphe'ric temperature, without further desic--' cation g 2. Process for theInanu'ifacture of cattle food, which consists in cutting up, grinding [and shredding a suitable absorbent .fibrous material, then highly heating a syrup so as ;.to leave only the quantity, or water' fmthereir -str1.ct1y-necessary-to enable the syrup to tration into the cells of the ,said ground fibrous materiaL'and then projecting the said heatedsyrup inthe most finely divided state possible in order to cause it to penethe product becoming dry on cooling to atmospheric temperature. without further desiccation.

3. Process for the manufacture of cattle food, which consists in cutting up, grinding and shredding a suitable absorbent fibrous material, then highly heating a syrup so as to leave only the quantity of water therein strictly necessary to enable the syrup to be: come solidified after its subsequent penetration into the cells of the said ground fibrous material, and-then projecting the saidheated syrup into contact with said fibrous material so as to cause it to become solidly incorporated therewith and solidified within the cells of the fibrous material, the product becoming dry on cooling to at.- mospheric' temperature, without further desiccation.

food, which consists incutting up, grinding and shredding a suitable absorbent fibrous material, thenhighly heating molasses so as to leave onlyv the quantity of water therein strictly necessary to enable the molasses to become solidified after its subsequent penetration into the cells of the said ground fibrous material, and then projectin the said heated molasses in a finely divi ed state into contact with said fibrous material in order to'cause it to penetrate the cells of'tlie said fibrous material and become solidly incorporated therewith and solidified within the cells of the fibrous material, the product-becoming dry on cooling to atmospheric temperature, without further desiccation. A

food, which consists in .cutting up, grinding and shredding straw, then highlyheating a syrup so as to leave only the quantity of water therein strictly necessary to enable the syrup to become solidified after its subground straw, and then projecting. the said heated syrup in a finely: divided state into contact with said ground straw so as to cause it to become solidly incorporatedtherewith and solidifieglwithin thece'lls of the said straw, the pro 'ct becoming dry on cooling to atmospheric temperature, without further desiccation.

6. Process for the manufacture of cattle food, which consists in cutting up, grinding I molasses so as to leave only the quantity of i water therein, strictly nec ary to enable the molasses to become sohdified after its l subsequent penetration into 'the'ells of the 5. Process for the manufacture of cattle sequent penetration into the cells of, the said and shredding straw, 'then highly heating come solidified after its subsequent penetrate'the'cells of the said fibrous material,

.4. Process for the manufacture of cattle said ground straw, and then projecting the on cooling to atmospheric temperature, said heated molasses in a finely divided without further desiccation. 10 state into contact with said straw while the In testimony whereof I aflix my signature latter is also highly heated, in order to in presence of two witnesses.

cause said molasses to penetrate the cells of AUGUSTE ROBERTI. the said straw and become solidly incorpo- Witnesses: rated therewith and solidified within the L. FARE'rrn,

cells of the straw, the product becoming dry M. GERBEAULT. 

